Mackerel Fillets with Maille Mustard and Parsley Crust

Name: Mackerel Fillets with Maille Mustard and Parsley Crust
Prep time: 20 min
Cook time: 1 h
Yield: 1
Ingredients: 500 g desiree potatoes peeled; 6 large or small mackerel fillets; 1 * 108 g jar of Maille® Dijon Original Mustard with red and green peppers with a touch of espelette chili; 250 g pieces of white bread sliced; 4 garlic cloves, finely sliced; 10 tbsp finely chopped parsley; 1 tsp paprika; 100 ml olive oil; Small glass of hot milk infused with 2 generous pinches of saffron; Salt and pepper

Preparation Time20 mins Cooking Time60 mins Makes 1

The fresh flavour of this oily fish, complemented by fragrant saffron and the spicy addition of Maille’s tangy red pepper and Espelette mustard make this an ideal dish for summer dining

Nutritional Information

Calories

2216.73kcal (1 serving)

Total Fat

127.08g (1 serving)

Saturated Fat

24.13g (1 serving)

Trans Fat

0.07g (1 serving)

Cholesterol

48.8mg (1 serving)

Sodium

3805.19mg (1 serving)

Total Carbs

213.26g (1 serving)

Dietary Fiber

20.15g (1 serving)

Sugars

45.84g (1 serving)

Protein

53.49g (1 serving)

Ingredients List

500 g desiree potatoes peeled
6 large or small mackerel fillets
1 * 108 g jar of Maille® Dijon Original Mustard with red and green peppers with a touch of espelette chili
250 g pieces of white bread sliced
4 garlic cloves, finely sliced
10 tbsp finely chopped parsley
1 tsp paprika
100 ml olive oil
Small glass of hot milk infused with 2 generous pinches of saffron
Salt and pepper

Directions

1. Preheat the oven to 220°C, fan oven 200°C, Gas Mark 6.

2. Cook the potatoes in lightly salted boiling water until tender.

3. Meanwhile, make 4 light incisions on the skin of the mackerel. Season with salt and pepper on the flesh side.

4. For the crust, place the Maille mustard with red and green peppers, white wine and a touch of Espelette chili, bread, garlic, parsley, paprika and Olive Oil in a food processor. Season, then process to a coarse texture.

5. Arrange the mackerel fillets on a lightly oiled baking tray, flesh side up. Arrange the crumb mixture on top of the mackerel fillets. Place the tray in the oven. It will only take 6-8 minutes to cook the fish and form a crust.

6. When the potatoes are cooked, drain in a colander and place back in the pan and mash or pass through a vegetable mouli. Add the saffron-infused milk and a drizzle of olive oil. Mix well and keep hot.